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To prepare your pans, you can do this two very different ways:
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1. Use 6-in. cake pans. Prepare the pans by using baking spray with flour in them, then cut a round piece of parchment paper to fit in the bottom of the cake pan. Spray parchment insert as well.
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2. Get a piece of parchment paper to fit on your baking sheet. Draw 4-6 in. circles on your parchment with a pencil. Turn the side you drew on face down.
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For method one, take about 1/4 cup of dough and spread it across the bottom of the cake pan. It should be thin! But try to cover the bottom entirely.
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For method two, take about 1/4 cup of dough and drop it into the center of the circle. Carefully spread dough out to reach the pencil line. It should be thin.
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Bake for 6-8 minutes. Watch them carefully, as they burn easily. When they are done, remove them from the pan immediately. If you did method one, use the tip of a small paring knife to pull up the edge of the parchment and slide the cookie out. If you did method two, use a large spatula and slide the cookie off the parchment to a cooling rack.
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I cut out perfect circles with a cookie cutter. I recommend doing this before the cookies cool to prevent the cookies from cracking.
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Take one circle cookie and place it on your plate or serving tray. Gently add frosting (or whipped cream if you are smart) with a piping bag. Add another cookie, do another layer of frosting. Gently add the final cookie.
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Drizzle with hot fudge.
